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What happens when you take crispy Pillsbury™ Pizza, bite-worthy cheese, and top it all with sweet pears, salty proscuitto, and peppery arugula? Well, a dang good dinner happens. That's what.MORE+LESS-
Updated November 8, 2018
can (11 oz) Pillsbury™ refrigerated French bread
red pear, cut into thin slices
green pear, cut into thin slices
cups baby arugula, cleaned and dried
Preheat oven to 425°F. Unroll bread dough onto a lightly greased baking sheet.
Place the havarti cheese over the the crust.
Top with pears and proscuitto.
Bake in preheated oven for 14-17 minutes.
Remove pizza from oven, top with baby arugula leaves. Eat and enjoy!
More About This Recipe
- Get the skinny on deliciously fresh pizza with healthful ingredients -- and not a pepperoni slice anywhere in sight!
Food is nice. Pretty food is nicer. Pretty food that's great-tasting pizza with fresh, healthful ingredients is the nicest of all -- which is why this gorgeous pizza recipe is the perfect choice to help you ease into a new year of healthier eating.
The secret to this seasonal dinner is pears! I used a red and green pear and wasn't too worried that they weren't quite ripe. Fresh arugula is the other great secret to this recipe. It adds a flavor that is truly sensational when combined with all the flavors and colors of the other ingredients.
Grab some Pillsbury™ refrigerated French bread. When unrolled and baked into pizza, this is my all-time favorite crust! It's crispy, rustic, and tastes like a dream!
Unroll your tube of Pillsbury™ French bread and press into into a baking sheet which has been lightly greased with nonstick cooking spray
Pop down a few good slices of Havarti cheese. Save one slice for snacking. Because, hello Havarti!
Layer down several slices of prosciutto. If you've never cooked with prosciutto it's a cured ham that tastes like tender, thin-sliced, smoked bacon. It's just tasty delicious.
A smattering of fresh red and green pear slices across the top of your pizza and you're ready for baking.
Once golden brown, you can pull that tray of pizza out of the oven and let it cool slightly before slicing!
Grab a hearty handful of baby arugula and serve it on top of each slice!
That crispy crust? That creamy cheese? That salty prosciutto? Those sweet pears? That pepper arugula? This pizza is the PERFECT melding of gourmet flavors, in a totally delish dinner that even picky people might just appreciate!
More Perfect Pizzas
If you're tired of the same ol' mozzi and pepperoni pizza, try some of these newbies on for size:
Chicken and Spinach Dip Recipe
Deep Dish Pizza Pie Bundle Recipe
Chicken Pizza Primavera Recipe
Tomato Pesto Pizza Recipe
Maui Paradise Pizza Recipe
Brooke blogs at Cheeky Kitchen where she shares fun family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!
Speak Up: What's on your menu in 2012? Tell us!
Pear, Prosciutto, and Walnut Pizza
Combine all of the ingredients for the caramelised walnuts in a frying pan over a medium heat. Cook, stirring frequently, for five minutes until the nuts are coated.
Scrape the mixture onto the prepared baking tray and spread into an even layer. Use two spoons to separate the nuts from one another.
Heat the oil and butter in a large frying pan over a medium-high heat. Add the pear, cover with a lid and cook for 10 minutes until soft. Add the shallot and stir in the Siúcra Rich Dark Brown Sugar. Cook for 5-7 minutes until golden.
Remove from the heat and set aside.
Preheat the oven to 200°C/180°C fan/gas mark 6. Spread the pear mixture over the pizza base and cover with the prosciutto.
Add the cheeses. Bake for 25-30 minutes until the crust is golden and the cheese is soft.
- One 16-ounce fresh pizza dough ball
- 1 very ripe Bartlett pear, sliced into thin wedges
- 1 Tablespoon cornmeal
- 3 Tablespoons olive oil
- 2 Teaspoons minced garlic
- 4 Ounces goat cheese
- 4 Ounces sliced prosciutto
- 1 Ounce Asiago cheese, microplaned over the pizza
- 4 Ounces baby arugula
Remove the dough ball from the fridge and allow to come to room temperature.
Set up the grill for high-heat grilling, about 400-500 degrees.
Place the pear slices on the grill to get get a nice charring on both sides. Remove from the grill and set aside.
Spread out the cornmeal on a cutting board. Roll the dough out over the cornmeal. Brush the top with olive oil. Place crust oiled side down on the hot grill. Oil the side of the pizza facing up. When the entire surface is bubbly, check the bottom for browning. Rotate the crust that is not done as much over the spot where it is browning the most if it is not browning evenly. When browned, remove from the grill, place on a clean cutting board browned side up.
Coat the top of the pizza with olive oil. Spread the minced garlic over the crust. Place chunks of the goat cheese over the pizza crust. Add the grilled pear, prosciutto, and asiago cheese.
Put the pizza back onto the grill. Brown the bottom of the crust. When the bottom is browned the cheese should be melted and the rest of the toppings warmed through. Remove from the grill and apply the baby arugula. Slice and serve.
Preheat the oven to 425 (or follow the directions on your pizza crust packet). I highly recommend getting a thin crust pizza for this recipe. Since there is no sauce, a more bready dough might taste slightly weird and extra dry. I like the thin crust because it tasted almost like a flatbread. SO good!
Slice the yellow onion in long thin slices. In a skillet, add about 2 tablespoons of salted butter. Let it melt on medium heat and add in the onions. Add a pinch of salt and pepper. Mix to combine. Saute for 3-5 minutes on medium heat and then turn the heat down to medium low for another 5 or so minutes. By now, the onions should look like this:
Set these aside for now. Next, slice your pears thinly. Roll up 3-4 slices of prosciutto, slice into small rolls. Unroll the rolls and then dice into bite size pieces.
Add about 1 tsp of olive oil to the pizza crust, brush it all around the crust. Add a pinch of salt and pepper as well to coat the crust.
Next, add about 1 cup of mozzarella cheese to the bottom of the crust and spread it around evenly.
Top with caramelized onions, prosciutto and pears. Top with ½ cup of gouda cheese or you could do another ½ cup of mozzarella!
Place in the oven to bake for about 15 minutes.
While it’s baking, if you want to make a balsamic glaze to go on top, now is the time! I used THIS recipe, added honey and it turned out DELICIOUS. I know that Trader Joe’s also has an amazing store-bought version.
And voila! It’s so crispy and crunchy and sweet and juicy and oh my gosh ALL THE THINGS.
Drizzle some of that balsamic glaze on top of it and you are all set to go! Top with arugula and some parmesan if you’re feeling fancy and enjoy!
This is a great and unique appetizer option for holiday parties or just to make at home for you and your sweetie! Hope y’all enjoy! XO
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